Papaya cooked in a creamy coconut sauce with chicken, fried bananas and mashed sweet potatoes? Why not!
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The Solomon Islands, a stunning archipelago in the South Pacific, is a place where food is as vibrant as the landscapes. One dish that captures the tropical essence of the islands is Coconut Papaya Chicken—a rich, flavorful meal that blends local ingredients with the relaxed island way of life.
A Dish Rooted in Island Living
Like many traditional dishes in the Solomon Islands, Coconut Papaya Chicken reflects the local way of cooking—simple, fresh, and deeply connected to nature. The Solomon Islanders have long relied on what the land and sea provide: fresh fish, tropical fruits, root vegetables, and, of course, coconuts.
Coconut is a staple in island cuisine, used in everything from drinks to desserts. It provides richness and depth to many savory dishes, including this one. Papaya, on the other hand, is a fruit that grows abundantly in the region. When ripe, it’s naturally sweet, but when slightly green, it takes on a mild flavor that pairs beautifully with savory dishes. The combination of coconut milk and papaya with chicken creates a dish that’s both comforting and refreshing.
Cultural Influences on the Dish
The cuisine of the Solomon Islands has been shaped by Indigenous traditions as well as external influences. The islands were part of ancient Pacific trade routes, and over time, culinary influences from Polynesia, Melanesia, and even European colonial powers made their mark. This fusion of flavors is seen in dishes like Coconut Papaya Chicken, which feels both traditionally island-style and globally appealing.
Cooking methods in the Solomon Islands tend to be simple, with many meals prepared over an open flame or in an earth oven (known as a motu). The dish is often cooked in a single pot, allowing the flavors to meld together beautifully—coconut milk gently thickens into a silky sauce, while papaya adds a subtle sweetness that balances the savory chicken.
A Dish That Embodies Island Hospitality
Food in the Solomon Islands is about more than just nourishment; it’s about community. Meals are often shared, enjoyed slowly, and accompanied by storytelling. If you were to visit a local village, you might find Coconut Papaya Chicken being served alongside cassava, taro, or rice, with fresh coconut water to wash it all down.
This dish is a perfect example of how islanders make the most of their natural surroundings—taking simple ingredients and turning them into something deeply satisfying. Whether you’re cooking this at home or imagining yourself on a white-sand beach in the Solomons, Coconut Papaya Chicken is a delicious way to bring a taste of the islands to your table.
Papaya Coconut Chicken Recipe
Prep time 20 minutes | Cook time 45 minutes | Serves 4
Ingredients:
2 chicken breasts (or thighs, boneless and skinless) - chopped into pieces
1 ripe papaya (peeled, deseeded, and chopped into small cubes)
1 cup coconut milk
1 small onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon soy sauce
1 tablespoon olive oil or coconut oil
Salt and pepper, to taste
Lime wedges, for serving
Instructions:
Prep the chicken: Cut the chicken into bite-sized pieces, season with a pinch of salt and pepper, and set aside.
Cook the aromatics: In a large skillet or wok, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.
Add the chicken: Add the chicken pieces to the pan and cook, stirring occasionally, for 6-8 minutes, until the chicken is browned and cooked through.
Add the spices: Sprinkle in the ground turmeric and coriander, and mix well to coat the chicken and aromatics in the spices.
Papaya and coconut milk: Add the chopped papaya and coconut milk to the skillet. Stir everything together and let it simmer for 5-7 minutes, until the papaya softens and the flavors meld together.
Finish and serve: Taste the sauce and adjust seasoning with salt, pepper, or more soy sauce if needed. Garnish with fresh cilantro and serve with rice or flatbread on the side, along with lime wedges for extra zest.
This dish combines the sweetness of papaya with the richness of coconut milk and the savory notes of chicken, making it a delicious and tropical meal!
To serve it the Solomon way, it's often plated up with pan fried bananas and mashed sweet potatoes. Both of these are as simple as they sound.
For the bananas, I simply cut them into pieces and then fried them in a medium high pan with some oil until they were golden on both sides.
For the sweet potatoes, I peeled and boiled them, removing when tender. Next, throw them into a bowl and mash them up with some butter and salt.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
Are you interested in more flavors from South East Asia? Check out the recipes below
Asia
Burmese Fish Curry - A light and aromatic white fish curry.
Cambodian Lok Lak - A dangerously delicious and peppery stir fry.
Filipino Chicken Adobo - Soy and sugar braised chicken
Laotian Larb - A pork salad accented with tons of fresh herbs
North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.
South Korean Galbijjim - A rich soy braised beef short rib
Thai Pad Ka Prow - A spicy ground pork and holy basil dish.
Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.
Oceania
Fijian Lolo Coconut Buns - Light coconut infused buns
Marshallese Chukchuk - A simple fish and coconut rice dish
New Zealander Pavlova - A light and airy meringue cake.
Samoan Sapasui - A classic soy and vermicelli dish
Tongan Ota Ika - A coconut spiked ceviche that wows the palate
Vanuatuan Lap Lap - A super simple and surprising banana leaf dish.
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